Za’atar green cabbage crisps

Za’atar green cabbage crisps

By
From
The Yoga Kitchen
Serves
2
Photographer
Lisa Cohen

Crisps (chips) are going through a renaissance as they’ve become a popular makeover dish for healthconscious foodies everywhere. No root vegetable or kale leaf has been left unshaved in this race, but in this recipe I have decided to use another one of the brassica family vegetables and offer a different kind of crisp. I love the texture of the Savoy cabbage, because the surface of the leaves aren’t smooth, the crisps have an added crunch when they’re cooked. If you don’t want to spice with za’atar, which you can make yourself or buy in all good supermarkets, you could simply sprinkle a little paprika or sumac and dried oregano over the top before baking.

Ingredients

Quantity Ingredient
4-5 outer leaves of savoy cabbage
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons za’atar spice and herb mix
1/2 teaspoon himalayan salt

Method

  1. Preheat the oven to 200°C. Using a sharp knife, slice the stem out of each leaf. Tear the cabbage into haphazard shaped 5cm bitesized pieces and add to a colander. Wash the leaves, drain and then dry thoroughly using a salad spinner or clean tea towel (dishtowel).
  2. Place the dry, torn leaves into a medium mixing bowl. Add the olive oil and sprinkle with the za’atar and salt while tossing the cabbage to get an even coating of oil and spice. Line 2 baking trays (baking sheets) with baking paper (parchment paper). Place or spread out on the prepared baking trays and bake for 10–15 minutes. Check the crisps every 5 minutes to ensure they are baking evenly, giving them a slight toss together or turning each crisp over. You may need to remove some crisps from the oven earlier if they are not baking evenly. Remove from the oven and allow to cool. Serve once cooled or store in an airtight container.
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